1. Roasted figs stuffed with bri cheese and chives, wrapped in prosciutto crudo.2. Red lentils salad with dill, carrots and zucchini, homemade turkey sausage fresh arugula and mustard-garlic dressing.3. Chestnut cappuccino with jamón serrano crumbs.4. Duck magret , combined with spelt, pineapple, sun-dried tomatoes and basil, and boiled cucumber sauce with honey mustard. 5. Homemade chocolate ice cream with Jack Daniels, smoked almonds, dried cranberries, chocolate cookie with oatmeal, orange peels and sesame tahini, on a steamed sponge cake, garnished with a strawberry coulis.
Fish Menu
1. Brazilian tapioca flatbreads filled with white fish mousse, onion cream with green curry and black olive powder.2. Yellowfin tuna tartare with tomatoes, avocado and chives, wrapped in black omelette with cuttlefish ink, mango and passionfruit chutney with toasted sesame seeds.3. Bloody Mary soup garnished with flambéed vodka shrimp with pink pepper and crispy celery.4. Sous-vide squid spaghetti with almond vellotte sauce with perno, on Beluga black lentil canapé with carrots and mushrooms.5. Chocolate-dipped corn taco, filled with white chocolate yogurt mousse and citrus zest jam.
Vegetarian Menu
1. Garlic panna cotta with olives, crumble with olives and oregano, sprinkled with dried basil and tomato concasse.2. Roasted cauliflower salad with roasted hazelnuts with a dressing of roasted peppers, garlic and sesame tahini and salted quick-fermented lemon peels.3. Sweet potato and orange fresh gazpacho, topped with cucumber slices, orange chips and homemade harissa paste.4. Risotto Verde with fresh asparagus and basil, combined with glazed lotus root and raw marinated zucchini.5. Tiramisu with almond flour and coconut cream, strawberry jelly, mascarpone and amaretto mousse, cocoa and coffee ganache and coffee and brown sugar crumble.
„Българско“ Меню
1. Tarator panna cotta with cucumber fresh, plated on whole wheat crackers, with a sprinkle of crushed walnuts2. Shopski cheese - balls of fresh sheep's cheese, stuffed with hot peppers and tomatoes, garnished with parsley powder, cookie and tomato slushy.3. Our take on a traditional tripe soup - homemade bread with crispy beef tripe, reduced tripe soup broth, and roasted garlic mousse.4. Sous-vide and sealed pork neck with pearl barley risotto and spinach cream and roasted butter, Vichy carrots and baked sauce.5. A nest of roasted kadaif, flavored with a syrup of rakia and red cherry liqueur, with mascarpone mousse and rosehip marmalade.
